The key to great tacos is great tortillas.
For the slaked lime, I think your best bet is to grab a bag of pickling lime, which is widely available online and at some retailers. You could also try to find cal at Mexican markets, which is essentially the same stuff. Whatever you get, just make sure it's food-grade slaked lime and not lime for nonedible industrial applications.
Doing this all by weight is, I think, the surest way to go, especially for the lime, which can have different densities depending on the form it comes in . Because the lime is weighed in such small quantities, you'll also want to make sure you have a kitchen scale that's sensitive enough to register it.
After you simmer and steep the corn with slaked lime, its bran should rub off each kernel easily; the inside should be mostly cooked, with just a trace of raw starchiness at its core. One good test I learned from Rothman and Stupak's book is to squeeze a small ball of the masa: If the edges crack as you squeeze, it's too dry. If that's the case , add more water, or you can add more masa harina if it's too wet.With the masa just where you want it, it's time to press and cook the tortillas.
Carefully peel the masa round from the plastic and place it on a preheated griddle or cast iron pan. You want the surface hot but not blistering, and seasoned but not wet with oil. If the cooking surface starts to dry out during the cooking process and causes the masa to stick, just rub the griddle or skillet with a paper towel that's lightly moistened with oil, making sure to buff out any wet sheen.
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